:max_bytes(150000):strip_icc()/baked-feta-tomato-casserole-chickpeas-Beauty-006-c54b8695ed3c49e4b8a9c4c122db87f4.jpg "Our 15+ best new easy recipes to make this April")
April is here and so are all our new culinary creations from March that you may have missed. No worries, though, because this collection features the best easy meals from last month that take just three steps or less to prepare. Everything you’ll find in this roundup has been rated with four- and five-star reviews by EatingWell readers, so we know you’ll love them. From a serving of our sweet Peanut Butter Yogurt Cup with Magic Shell Topping to our spicy Baked Feta and Tomato Chickpeas, you’ll enjoy every bite of these mouth-watering recipes.
The best chicken salad sandwich recipe
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Props: Shell Royster
What’s the key to the best chicken salad? Use strong, flavorful ingredients that pack flavor, such as spicy herbs, tart lemon juice, sharp onions, or shallots. This herb chicken salad recipe is perfect sandwiched between two slices of whole wheat country bread, but don’t stop there! Enjoy it with crackers, in a wrap, or serve it over vegetables.
Baked feta and tomato chickpeas
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorff, Prop Stylist: Lydia Purcell
This simple Baked Feta Casserole recipe turns cherry tomatoes, feta cheese, and chickpeas into a hearty, protein-rich vegetarian dish. Once baked, it creates a tangy-sweet tomato and olive oil sauce perfect for spreading on pita bread. Brine feta melts more easily than dry, crumbled feta, so it’s worth looking into. For a different take, replace the chickpeas with creamy white beans.
Harira (Moroccan tomatoes, lentils and beef stew)
Photographer: Rachel Marek, Kitchen Stylist: Lauren McAnnelly, Props: Gabrielle Greco
Harira is a tomato soup that is the centerpiece of many Moroccan meals during the month of Ramadan. It is often taken as part of iftar or as a meal served to break the fast each evening, along with dates, milk, hard-boiled eggs, semolina pancakes and chebakiya (sesame crackers). This version features chickpeas, lentils, beef and noodles in a flavorful tomato broth, but there are endless variations on the soup.
A cup of peanut butter yogurt topped with Magic Shell
Jessica Ball
This easy, high-protein snack tastes just like a Reese’s Peanut Butter Cup. You can conveniently do it in the yogurt container for a quick cleanup. Alternatively, if you don’t have a single serving container, scoop 1/2 cup yogurt from a larger container into a small bowl. Any nut or seed oil will work well in this four-ingredient recipe.
Baking sun-dried tomato and spinach pasta
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorff, Prop Stylist: Lydia Purcell
This simple vegetarian pasta is high in protein and comes together effortlessly in the slow cooker for a convenient one-pot meal. The combination of sun-dried tomatoes, sun-dried tomato pesto and plenty of vegetables delivers a combination of sweet and savory flavors with every bite. Feel free to replace the sun-dried tomato pesto with basil pesto, offering a fresh twist to the dish.
Quiche Caprese without crust
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorff, Prop Stylist: Lydia Purcell
This light and fluffy crustless quiche is studded with tomatoes, small dollops of melted mozzarella and tangy pesto. And the best part – it mixes, assembles and bakes in a pie dish for easy cleanup. Enjoy as a light breakfast or brunch, or serve for lunch or dinner with a mixed green salad on the side.
Grilled Cheese with Brie and 5 Ingredient Blackberry Jam
Photography: Rachel Marek, Food Stylist: Lauren McAnnelly, Props Stylist: Gabrielle Greco
This irresistible sandwich combines creamy brie cheese with sweet and savory blackberry jam for the perfect super quick option for lunch or dinner. You can easily double the recipe by using a medium pan or using a sandwich press if you have one handy.
Pan-fried Chicken Thighs with Sweet Potatoes and Broccoli
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Advertising Stylist: Lydia Purcell
Chicken thighs and sweet potatoes crisp up in the oven, while broccolini roasts together in foil for even cooking and easy cleanup. Pro Tip: Place the chicken thighs in the corners of the baking pan where there is more air circulation for crispy skin.
Roasted Broccoli with Lemon and Parmesan
Photographer: Greg DuPree, Prop Stylist: Shell Royster, Food Stylist: Emily Hall
Broccoli, a hybrid of conventional broccoli and gai lan, or Chinese broccoli, is perfect for roasting. Here we add freshly grated Parmesan cheese, which coats the florets and helps the cheese melt into every bite. If the pan looks crowded, divide the broccolini between 2 large rimmed baking sheets and roast in the top and bottom thirds of the oven, rotating them between the racks halfway through.
Spinach, Feta and Artichoke Tater Tot Casserole
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorff, Prop Stylist: Lydia Purcell
This egg-based dinner casserole comes together and bakes in one baking dish, making prep (and cleanup!) a breeze. Potatoes nestled on top add a crispy, golden crust. Be sure to squeeze out as much moisture as you can from the frozen artichoke and spinach hearts to prevent the casserole from getting soggy. If you can’t find frozen artichoke hearts, you can use canned ones—just be sure to rinse them well to remove any excess salty brine.
Pizza-inspired pasta casserole
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
This easy, mix-and-match casserole offers all the flavors of a pepperoni pizza, with fusilli pasta soaking up the rich tomato sauce as it mixes with gooey melted cheese and meaty pepperoni slices. For a meatless version, simply replace the pepperoni with sliced mushrooms and frozen peppers. Pair it with a Caesar salad for a complete meal.
Creamy rice casserole with chicken and cauliflower
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorff, Prop Stylist: Lydia Purcell
This protein-rich one-skillet dinner features tender chicken thighs baked on a bed of creamy cauliflower rice topped with meaty mushrooms. While chicken thighs are quick and convenient, you can substitute halved bone-in chicken breasts.
Spinach and artichoke egg in a bagel hole
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Advertising Stylist: Lydia Purcell
This egg-in-a-hole riff, where you cut a hole in a slice of bread to hold and cook an egg, uses a bagel instead, so the hole is already built in. A spinach and artichoke dip under the egg helps hold it in place and adds a creamy element to this easy breakfast (or breakfast for dinner!).
Marry Me Slow Cooker Barley Chicken
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorff, Prop Stylist: Lydia Purcell
Fall in love with this easy version of Marry Me Chicken – a dish of chicken and julienned sun-dried tomatoes swimming in a creamy sauce. Our version adds cherry tomatoes and zucchini for an extra kick of veggies, plus barley that soaks up the sauce and makes this dish a complete one-pot meal. Make sure the barley is completely submerged in the liquid so it cooks evenly.
Chicken Alfredo and Broccoli Rice Casserole
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorff, Prop Stylist: Lydia Purcell
This creamy rice casserole is packed with flavor and is just what you’re looking for when you need a tasty, quick meal with little to no effort. Microwavable rice packets help speed up the cooking process, but leftover rice also works well as an easy replacement.
Salsa and avocado toast
Photography: Carson Downing Food Stylist: Holly Dreisman Prop Stylist: Gabe Greco
Turn leftover taco night into this easy salsa-topped avocado toast for a quick breakfast, or use it as a breakfast starter by adding an egg on top. Single serving packets of avocado puree or guacamole can substitute for fresh avocado.
Creamy pesto shrimp with gnocchi and peas
Photographer: Greg DuPree, Prop Stylist: Shell Royster, Food Stylist: Emily Hall
This quick dinner recipe combines shrimp with soft gnocchi, pesto, and peas in a creamy sauce. Feel free to replace the peas with other vegetables such as broccoli or asparagus. For a little heat, sprinkle some crushed red pepper or garnish with grated Parmesan to enhance the spicy flavor.
Asparagus with balsamic and parmesan
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Props: Shell Royster
Enhance your main course with these delicately crunchy asparagus drizzled with a glossy balsamic glaze and topped with parmesan cheese. Try to find asparagus spears that are medium in thickness – a little larger than a pencil. Although thinner or thicker asparagus will work, note that cooking times may vary.
Meatballs Stroganoff
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorff, Prop Stylist: Lydia Purcell
This comforting meatball stroganoff is easy to make, thanks to packaged mini meatballs and a can of mushroom soup. Cooking the egg noodles directly in the pot along with everything else adds convenience and easy cleanup. If mini meatballs are not available, you can use larger frozen meatballs instead.
Eggs in vodka sauce
Photographer Victor Protasio, kitchen stylist Amanda Stanfield, prop stylist Josh Hogle
Taking inspiration from the classic Italian recipe Uova al Purgatorio (Eggs in Purgatory), this easy one-pot dish mixes a tangy tomato sauce with perfectly poached eggs, perfect for soaking up on crusty toast. We like to add a little heavy cream to give the sauce extra richness, but you can leave it out if you prefer. A welcome garnish of chopped fresh basil or parsley if you have it on hand.
